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  Gordon Strong’s Old Ale

  This old ale recipe can be drank young, but may be best if cellared for 6+ months.

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  Gordon Strong’s Braggot

  A braggot with an English barleywine base beer with about half the fermentables coming from wildflower honey.

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  Braggot

  Braggot is a unique beverage that is part mead and part beer. Different from honey beer as a larger percent of its fermentables come from ho

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  Gordon Strong’s German Pilsner

  This German Pilsner recipe can be used as a template for any hoppy Pilsner. Replace bittering hops with a first wort hop addition of a flavo

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  Gordon Strong’s British Brown Ale

  The base malt is a mix of Maris Otter and Golden Promise. Torrified wheat provides some of the character flavor and a little body. Mid-range

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  Pilsners of the World

  The Pilsner beer style began in the Czech city of Pilsen, but has been adopted and adjusted to consumer tastes worldwide since its origin.

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  British Brown Ale

  British brown ale is open to a wide range of interpretations, however one constant is that the style is all about drinkability and balance.

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  Gordon Strong’s Sweet Stout

  This example is more like the Mackeson’s I remember — closer to 5% than 6. I also keep the IBUs down, around 25, since I don’t want th

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  Rethinking Beer Faults

  Gordon Strong has judged at literally hundreds of homebrew competitions. In that time, he’s sampled every beer fault known to man. He take

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  Sweet Stout

  With origins in the United Kingdom, the sweet (or milk) stout has found a following in the U.S. craft beer scene. Gordon Strong digs into it

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  Gordon Strong’s Gruit

  Balancing the bitterness and spices can be difficult due to unknown freshness and potency, so be prepared to make infusions (teas) to tweak

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  Gruit

  While it is true that it is an unhopped beer that uses other herbs to add character, traditional gruit is a very narrowly defined and specif